Let us make you an EXPERT in the kitchen with our easy to make low carb recipes.You don't have to be a trained chef to create gourmet dishes. Our easy to followdirections will make you an expert culinary aficionado. Our ingredients are carefullyresearched both for taste and for their health effects. We have worked around the clockto find ingredients and develop recipes that taste great and are good for you!Don't let the enticement of forbidden culinary delights play havoc with your health.Whatever you love and yet must stay clear of, we have delicious alternatives for you. Allof the following recipes have a carb count of no more than 50 carbs per serving (at thehighest) . In fact everything here has been created so that it falls between 2-50 carbsper serving.In the following pages you will find

over 300

ofthe most complete and delicious lowcarb recipies anywhere. We found scrumptious recipes and changed them to their low-carb counterparts. They are delicious, delightful and easy to make. Most of the recipesin this compilation have an average of 1-50 grams of carbs per serving. You may notethat they range in difficulty. This is because the cooks who created them came fromvarious backgrounds of culinary expertise. Even though the cooks added to the recipein his/her own way, don’t be afraid to make these recipes yours by changing ingredientsto satisfy your own pallet. I hope you enjoy them as much as we did .Bon appetite!!

Note: With so many Dr Atkins recipe books out we thought we may give you a variationto his bake mix so that if you wish you can use not only our recipes, but other recipesusing Dr. Atkins low carb mix as a template and create many of your own low carbrecipes for a fraction of the cost.

Our Version of Atkins Bake Mix

Ingredients:1 cup soy flour 2 cups soy protein isolate2 Tablesp baking soda1 Teasp salt2 Tablesps Splenda Sift together then store and use as you would Dr. A's. It's muchcheaper and things come out about the same.**You could try substituting soy powder (milder taste) for the soy flour and substitutingegg protein for soy.

F. Have ready one large, nonstick, heavy-gauge metalcookie sheet. Put the water and the butter in a heavy 2-quart saucepan, preferably witha rounded bottom, over medium heat. Occasionally stir the mixture while you wait for the butter to melt.Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-mixing bowl.As soon as the butter has melted and the mixture begins to simmer, add the drymix all at once, and stir vigorously with a wooden spoon. Within just a few seconds, thedough will become smooth and leave the bottom and sides of the pan. Keep stirringuntil no flour shows. Cook for about 10 seconds longer and remove from heat.Put the hot saucepan on a cold burner or other safe surface. Stir in the eggs,one at a time, mixing well after each addition. At first the dough will appear lumpy.When the whole eggs have been added, the dough will be smooth. It should be creamyand hold peaks with almost no settling. Work in the egg white. Now the dough will be just right; it will still hold its shape, but in softer peaks. It should form mounds that donot spread on the cookie sheet, but sink back and broaden out slightly. Occasionally,you may need to make a judgment call. Depending on the size of the eggs, the doughmay be sufficiently soft even before you add the final egg white. In that case, omit theegg white or add it by the Tablesp. The right consistency makes the best rolls. Doughthat is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide onthe cookie sheet) may result in flat rolls.If you like, use your electric mixer to work in the eggs. Simply transfer the hotdough from the saucepan to the mixer bowl and beat in the eggs, one at a time. Do notover beat because if you do, the rolls may develop large air pockets. Use a flat beater if you have one.Put spoonfuls of dough on the cookie sheet, choosing the size you prefer. Uselarge Teasps or even soupspoons to drop the dough. Place them fairly close together.Bake the rolls for about 25 to 28 minutes or until they are golden brown andcrusty on top. Promptly freeze rolls that you do not plan to use the day they are baked.Take them out of the bag to thaw at room temperature. You can also put the frozenrolls in the oven, set at 350



F (no need to pre-heat), and bake for 5 minutes. You cantoast rolls (slice in half), but you need a wide-slot toaster or toaster oven. The rolls toastrapidly, so use the lowest setting.Save unused rolls in a dry place until rock hard. They will be used for Magnificent Bread Crumbs.